Asian Classics: Kimchi, Bulgogi, Bibimbap

Learn how to make a Korean staple, kimchi, and use it to create a delicious bibimbap dish featuring beef hanger Bulgogi topped with a runny-yolked crispy fried egg.

Contrary to popular belief, kimchi isn't just about the red, spicy nappa cabbage. In fact, it refers to a wide variety of salted, fermented vegetable dishes in Korea. It’s standard for all Korean meals to be accompanied by a variety of kimchi and banchan (side dishes).

In this class, you will learn how to make your own kimchi using traditional techniques and ingredients. You will also learn how to make the perfect bibimbap, with a variety of seasonal vegetables and our signature beef hanger Bulgogi.

We’ll make:

• Two different types of kimchi including the classic napa cabbage tongbaechu kimchi, ?????. Some to try fresh in a bibimbap and the rest to take home, ferment and experience how the flavour evolves and complexifies with time

• Guests are encouraged to bring a 1L and a 200ml jar or food safe container to take their two varieties of kimchi home

• Three popular side dishes, known as Banchan ??

• Beef Bulgogi, ???

• Bibimbap, mixed rice ???

You’ll learn

• The science, technique and history behind making pickles and fermented products like Kimchi

• The food culture and traditions that underpin Korean cuisine

• The ingredients and methods of authentic Korean home cooking as passed to our Chef by a Korean ??, mum

• A brilliant technique for perfect crispy fried eggs with a runny yolk

• How to use naturally occurring enzymes in a marinade to produce incredibly tender and flavourful results

• The recipes and mise en place that enables you to have a complete Korean meal delivered to the table in under 10 minutes